Curry Fried Chicken (Print Version)

# Ingredients:

→ For the Chicken & Marinade

01 - 3 pounds chicken quarters, skin on, bone-in, and separated at the joints
02 - 1⁄4 cup white distilled vinegar (or juice of 1 lemon or lime)
03 - 4 cups cool water (enough to cover the chicken)
04 - 2 tablespoons Jamaican curry powder
05 - 1 tablespoon turmeric powder
06 - 2 teaspoons onion powder
07 - 2 teaspoons garlic powder
08 - 1⁄2 teaspoon smoked paprika (or regular paprika)
09 - 1 tablespoon all-purpose seasoning
10 - 8 whole pimento berries (allspice), crushed
11 - 4 teaspoons fresh thyme leaves (about 10-12 sprigs) or 1 1/2 teaspoons dried thyme
12 - 2 whole dry bay leaves, crushed
13 - 2 tablespoons green seasoning
14 - 2 tablespoons jerk seasoning (or to taste)
15 - 2 tablespoons extra virgin olive oil
16 - 2 cups unsweetened coconut milk

→ For the Dredging Flour

17 - 2 cups all-purpose flour
18 - 1 cup cornstarch
19 - 1 tablespoon all-purpose seasoning
20 - 1 tablespoon smoked paprika (or regular paprika)
21 - 1 teaspoon pink Himalayan salt (or to taste)
22 - 1 teaspoon freshly cracked black pepper
23 - 1 tablespoon Jamaican curry powder
24 - 1⁄2 tablespoon ground turmeric

→ For Frying

25 - 4 cups vegetable oil (or any neutral oil with a high smoke point)

# Instructions:

01 - Trim any excess fat and leftover feathers from the chicken quarters. Using a sharp knife, separate them at the joints if not already done. Place the chicken pieces in a large bowl.
02 - Pour the vinegar (or lemon/lime juice) and cool water over the chicken. Let it sit for about a minute, then drain and rinse a couple more times with fresh water to remove the vinegar smell. Pat the chicken pieces dry with paper towels.
03 - Return the chicken to the bowl and add all the marinade ingredients: curry powder, turmeric, onion powder, garlic powder, smoked paprika, all-purpose seasoning, crushed pimento berries, thyme leaves, crushed bay leaves, green seasoning, jerk sauce, and olive oil. Massage these spices all over the chicken, getting under the skin where possible. Pour the coconut milk over everything (remember to shake the can first!), cover the bowl tightly, and refrigerate overnight or for at least 4 hours.
04 - About 30-45 minutes before cooking, take the marinated chicken out of the refrigerator to come to room temperature. Meanwhile, heat your vegetable oil to 350°F in a deep fryer or heavy-bottomed pot. In a separate bowl, combine all the dredging ingredients: flour, cornstarch, all-purpose seasoning, smoked paprika, salt, pepper, curry powder, and turmeric. Mix well.
05 - Take a piece of chicken from the marinade, letting excess liquid drip off. Dredge it thoroughly in the flour mixture, making sure every nook and cranny is coated. Shake off any excess flour and place on a tray. Repeat with all chicken pieces.
06 - For that extra crispy coating, return to each piece of chicken and coat it a second time in the flour mixture. Set aside for about 5 minutes to allow the coating to adhere properly to the chicken.
07 - Carefully lower the coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for about 12 minutes, turning occasionally, until the chicken is golden brown and has reached an internal temperature of 165°F. Remove and place on a wire rack set over a paper towel-lined tray to drain excess oil and stay crispy.
08 - Allow the fried chicken to rest for a few minutes, then serve at room temperature or slightly warm with your favorite sides. The flavors develop beautifully as it cools slightly, and the coating stays crisp!

# Notes:

01 - This curry fried chicken is best when marinated overnight for maximum flavor infusion.
02 - Authentic Jamaican curry powder gives this dish its distinctive taste, but you can substitute with any good quality curry powder.
03 - The double-dredging technique is key to achieving that perfect crispy exterior.
04 - Let the chicken rest on a wire rack rather than in a bowl after frying to maintain its crispy texture.
05 - Leftover chicken can be stored in an airtight container in the refrigerator and is best reheated in the oven to restore crispiness.

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